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Orange Coast College school’s Captain’s Table Restaurant. The coursework will help to prepare students who are interested in a professional career in the Culinary Arts. CULINARY ARTS Program Outcome 1. CULINARY ARTS — BASIC Required Prerequisites: Culinary Arts (BASIC) Certificate of Achievement CERTIFICATE OF ACHIEVEMENT The requirements for the Certificate of Achievement in Basic Culinary Arts provide students with the basics in the methods and chemistry of cooking. Instruction and practice covering the fundamental techniques of cooking. Program elements include practical application of lecture theory in a commercial kitchen environment. Safe and proper use of culinary tools and equipment elements of professionalism and sanitary work habits are covered in detail throughout the program. Course Units Course Units FN A170 3 FSM A160 3 FSM A190 2 FSM A240 4 CA A120 3 CA A124 2 CA A149 2 THIRD SEMESTER Culinary Principles 2 Directed Practice in Culinary Arts 1 Or Culinary Team Competition Food Production Management 2 2 2 2 3 Subtotal 11 Advanced Culinary Suggested Electives: Principles of Pastry Arts Ice Carving Catering 51-55 CA A226 3 CA A270 1 FSM A284 3 ASSOCIATE IN SCIENCE DEGREE Complete the Culinary Arts Certificate of Achievement and the Associate in Science graduation requirements as outlined in the Graduation Requirements section of the catalog. Note: this AS degree requires 69-72 units for completion. Subtotal 7 CA CA A122 A210 3 2 CA FSM A170 A151 1-4 2 Subtotal 6-9 Total Units 27-31 ADVANCED CULINARY ARTS CERTIFICATE OF ACHIEVEMENT BAKING AND PASTRY — BASIC CERTIFICATE OF SPECIALIZATION The requirements for the Certificate of Specialization in Baking and Pastry Arts provide students with the fundamental knowledge of baking science required of bakers and pastry cooks. Students will gain hand-on knowledge of classic and contemporary patisserie and baking processes. Course work is designed for students that desire a career as a baker or pastry cook. Program Outcome 1. Students will be prepared for entry-level employment as professional and competent bakers, pastry cooks, or pastry entrepreneurs and meet the needs of retail and wholesale baking and pastry establishments. This program is accredited by the American Culinary Federation Accrediting Commission. Required Prerequisite: Sanitation and Safety The requirements for the Certificate of Achievement in Advanced Culinary Arts include coursework covering a solid foundational knowledge of the restaurant and hospitality industry. Students will prepare food for dining guests in the 82 2 3 3 3 2 A126 A215 A255 A265 A285 Total Units Subtotal 14-15 SECOND SEMESTER Culinary Principles 1 Principles of Baking 1 Pantry 3 2 CA CA CA CA FSM A100 A140 A200 A245 A250 A260 A275 Subtotal 13 SPRING Principles of Baking 2 Directed Practice in Culinary Arts II Garde Manger 2 Ala Minute Continental Cooking Restaurant Management Students will be prepared for entry-level employment in a commercial kitchen. CA FN CA CA FSM FSM FSM Program Outcome FIRST SEMESTER Introduction to Hospitality Industry Introduction to Nutrition Concepts Or Nutrition Sanitation & Safety Dining Room Service Food Service Math/Accounting Subtotal 27-31 FALL Garde Manger 1 Culinary Principles 3 Menu Planning and Purchasing Supervision and Training Techniques Bar Management The Culinary Arts Department provides students with Associates Degrees in Culinary Arts, Occupational Certificates, and career and technical education. The department serves the economic and workforce development needs of the local community and is committed to student success. 1. Students will be prepared for employment as professional and competent culinarians. FSM A160 3 Subtotal 3 Continued on next page